Sirloin Fried Steak Recipe

"I've been the chief cook ever since I moved in with my father, says Judy Yackey of Kalispell, Montana. "With its crispy coating, this southern specialty is his favorite meal. He loves it with mashed potatoes."

Nutritional Facts

Directions

Flatten steak to 1/4-in. thickness. Cut into two serving-size pieces. Place flour and bread crumbs in separate shallow bowls. In another shallow bowl, whisk egg and water. Coat steaks with flour, then dip into egg mixture and coat with crumbs.

In a large skillet, cook steaks in oil over medium heat for 1-2 minutes on each side or until meat reaches desired doneness. Remove and keep warm.

For gravy, stir flour into pan drippings until blended, loosening browned bits. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Serve with steaks.Yield: 2 servings.

Originally published as Chicken Fried Steak in Cooking for 2
Spring 2005, p40

"We enjoyed this dish. I had the butcher cube the sirloin steak for me. I only used half of the flour and bread crumbs called for in the coating so that it wasn't too thick. Next time I'll use the full amount. The gravy is good."

"This was an easy delicious recipe. I've been making chicken fried steak for my husband for years and never cared for it when prepared with just flour, this recipe was great!!! This is the way I'll prepare it from now on."